Discover the Peruvian recipe to prepare the best pork tamales

The new recipe of the day. This time it's about tamales, that orange food that you look for at breakfast or when you have an emergency and need to consume energy. Now we present you a way to prepare it yourself for you to practice or seek to start your tamale business.

Acomer.pe brings a new recipe, simple for beginners and at a slow pace so you can practice on your cooking skills or with your friends who are looking to join the world of gastronomy. Remember that it is important to wash your hands and have everything ready before the preparations, in order to avoid setbacks.

The Sunday tamale, this recipe is enough for 10 to 12 tamales. Remember that it has a preparation time of 45 minutes, 2 hours in cooking and a yield for the whole family who wants a delicious breakfast in the morning, watching the news of the day or reading the newspaper. Take advantage of the above ingredients and follow the preparation in order to avoid complications. Let's cook.

INGREDIENTES

- Dry corn for rehydrated tamale - 500 (grams)

- Agua - 1.5 (litros)

- Pork Belly - 500 (grams)

- Garlic - 3 (teeth)

- Vegetable oil - 4 (tablespoons)

- Annatto Grains - 2 (tablespoons)

- Pork Hide - 500 (grams)

- Red Onion - 2 (units)

- Salt - To taste

- finely chopped garlic - 2 (tablespoons)

- Panca Pepper Paste - 4 (spoons)

- Yellow pepper paste - 8 (tablespoons)

- Banana Leaves - Required Quantity

PREPARATION

- Put the dried corn for rehydrated tamale (500 grams) in the grinder. Now the corn must be finely ground. Book it.

- Have 1.5 liters of water ready to put 500 grams of pork belly. Add 3 cloves of garlic to the pot. Boil for 30 minutes over low heat and then reserve the bacon and broth.

- In a frying pan, serve 4 tablespoons of vegetable oil and put 2 tablespoons of annatto grains. Fry over low heat for 2 minutes and let it cool.

- In another pot of water, put 500 grams of pork hide. Simmer for 45 minutes and strain pork fat into a pan and then add 2 tablespoons of annatto oil.

- Then you need to add 2 medium units of red onion and salt (to taste) to fry for 15 minutes.

- Add 2 tablespoons of finely chopped chili pepper to fry for 8 minutes. Then add 4 tablespoons of panca pepper and 8 tablespoons of yellow pepper to fry it for 10 minutes.

- In the pan, add ground corn and 1 liter of pork belly broth. Mix it so that the color is achieved little by little. Remember that this step must be done while cooking it over medium heat for 30 minutes.

- Add salt (to the taste of each one) and continue with the mixture without turning on the kitchen to obtain the amalada texture. When it stops sticking on the spatula or on the pot/pan it means it's ready. Reserve it and let it cool.

- Place a good portion of dough on a banana leaf to give a rectangular shape to the tamale dough. Add a sheet of cooked bacon and olive and a strip of yellow pepper. If you also want hard-boiled egg, it is optional.

- Secure the tamale and repeat it with another banana leaf. Tie with kitchen twine and steam for 2 hours. This is what you will do with the tamales and then remove and leave fresh for 10 minutes. So you'll have the pork tamales. Remember to accompany it with sarza criolla.

EXPLANATORY VIDEO

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